Weber 54381 manual THREE-PEPPER Steak, Marinated Flank Steak, Makes 4 servings

THREE-PEPPER STEAK

Sear: High, Cook: Indirect High

6 steaks, about 1-1/2" thick

2 teaspoons black peppercorns

2 teaspoons white peppercorns

2 teaspoons Szechwan peppercorns 1/8 teaspoon ground allspice

Trim excess fat from steaks and discard fat. Coarsely crush peppercorns; mix peppercorns and allspice. Rub peppercorn mixture onto both sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Sear steaks over direct high heat for 4 minutes, turning once. Continue grilling over indirect medium heat for 6 to 8 minutes for medium-rare doneness.

Three-Pepper SteakRemove from the grill and let rest for 3 to 5 minutes. Serve warm.

Makes 6 servings.

MARINATED FLANK STEAK

Direct Medium-High

For the marinade:

1/2 cup olive oil 1/3 cup soy sauce

1/4 cup red wine vinegar

2 tablespoons lemon juice

1tablespoon Worcestershire sauce

1teaspoon dry mustard

1clove garlic, minced

1/4 teaspoon freshly ground black pepper

1flank steak,

about 1-1/2 pounds and 3/4" thick

To make the marinade: Combine marinade ingredients in a shallow, non-metal container. Place steak in marinade turning to coat completely. Marinate covered in the refrigerator for at least 4 hours or overnight.

Remove steak from marinade and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium-highheat until medium rare, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut steak diagonally across the grain into thin slices before serving.

Makes 4 servings.

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